Classic hummus gets a total remix with this masala spiced lentil hummus! Swapping chickpeas for lentils makes it even creamier, and adding turmeric, curry powder and garam masala gives it a tasty Indian flavor twist.
Homemade hummus is an absolute staple in my meal prep routine. We love making one of these 7 homemade hummus recipe flavors! But sometimes we crave something totally unique, and that is when we reach for this masala-spiced lentil hummus recipe.
Swapping chickpeas for red lentils produces such a creamy and smooth hummus, and adding garam masala, curry powder and turmeric is such a great touch and goes well with the lentils.
We love serving it with grilled naan bread and chopped veggies! A perfectly delicious and healthy snack
Why you'll ♡ masala spiced lentil hummus
- the red lentils makes the hummus so creamy and smooth
- it's unique and a fun way to get creative in the kitchen
- it is gluten-free, vegan, healthy and meal prep-friendly
The best lentils for this recipe
There are several different varieties of lentils, and for this recipe, it's important to pick the right one. We are using red lentils, as they are soft and blend into the hummus so easily. I do not recommend brown, green, or beluga lentils for this recipe, as they have a firmer texture and will not get as smooth and creamy.
You will need to cook the red lentils before making the hummus: simply simmer for 15 minutes, then drain and cool slightly.
Making the hummus
For this recipe, you will need a food processor (here’s my favorite one). A high speed blender may also work, however I have not tried. Making lentil hummus is similar to classic homemade hummus: add your cooked, drained and cooled red lentils, turmeric, garam masala, curry powder, cayenne, salt, tahini, lemon juice, olive oil and garlic. Blend for 30 seconds, scrape down the sides of the food processor, and blend for 30 more seconds, or until smooth to your liking.
How to serve it
This is a super versatile recipe that can work as a dip or as a condiment. Here are some ways you can serve lentil hummus:
- with grilled naan bread
- with chopped veggies
- on a sandwich, wrap, or in a pita
- as a salad dressing or in a macro bowl
- spread it on toast, topped with a poached egg and greens
- as a pizza sauce, topped with grilled veggies
- after blending up, this hummus can be stored in the fridge for up to 1 week in an air tight container
- you can also freeze in a quart-sized freezer bag or in a meal prep container for up to 3 months
- garam masala should be in the spice aisle or international foods section of your grocery store, but if not, you can make your own with this recipe
- tahini is sesame seed paste, and should be found either with the peanut butter or in the international foods section. If you can't find it, leave it out and try adding almond butter instead
- the cayenne adds a mild heat to the recipe but can be left out if you'd like a non-spicy version
- I recommend adding minced garlic as it blends into the hummus more evenly
More hummus recipes
- Creamy Avocado Hummus
- Roasted Red Pepper Hummus
- Smoky Sweet Potato Hummus
- Savory Pumpkin Hummus
- Black Bean Hummus
- 1 cup red lentils (uncooked)
- 3 cups water
- ¼ teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon curry powder
- ¼-1/2 teaspoon cayenne
- ½ teaspoon salt
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- Rinse lentils well before cooking. I find it easiest to add the lentils to the cooking pot, cover with water, swirl, drain, and repeat until water is no longer cloudy.
- Cover lentils with 3 or so cups of water, and bring to a boil. Reduce heat and simmer for 15 minutes, until lentils are cooked through.
- Drain and cool.
- Combine cooled lentils with all other ingredients in a food processor fitted with a steel blade.
- Blend on high for 30 seconds, scrape down sides of processor and blend for an additional 30 seconds.
- Serve with naan bread.
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